Strawberry Lemon Bars

1 Apr


Mmm, our friends Kimberly and Mike had us over for another brunch, this one with a Mexican theme. Their fajita meat was amazing, as was the queso (with chorizo!), and the strawberry ritas. For dessert, I brought strawberry lemon bars… They are very similar to traditional lemon bars, but slightly less sweet (they rely on the sweetness of the berries), and PINK.

A busy week is coming up, and boy, I kind of wish we could have an extra weekend day to enjoy the sun and splash by the pool.


  • 1/4 c sugar
  • 1/2 c butter
  • 1 1/2 c flour
  • 1 c lemon juice
  • 2-3 tsp lemon zest
  • 1/2 c pureed strawberries (a generous 3/4 cup berries)
  • 1 1/4 c sugar
  • 5 eggs
  • 1/4 c flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt


  • Preheat to 350. Pam grease a 9×13 glass baking pan.
  •  In a large bowl, cream together sugar and butter with an electric beater. Working at a low speed, gradually beat in flour and salt until mixture is crumbly. Pour into prepared pan and press down into a flat layer with your fingers. Bake for about 15 minutes.
  • While crust is baking, combine lemon juice, zest, strawberry puree, sugar and eggs in food processor. Add in flour, baking powder and salt, then pulse until smooth.
  • Pour the filling over the hot crust. Return pan to oven and bake for 25 min, until the filling is set (when you jiggle the pan, nothing moves!).
  • Let cool for ~15-25 min, then sprinkle the with some powdered sugar through a strainer.

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